Friday, January 20, 2012

Dark Chocolate Cookies with Caramel and Sea Salt

I used to have no interest in baking cookies. I didn't like having to always be hopping up and down to put sheet after sheet of cookies in the oven after mixing up the dough. Cupcakes seemed so much easier since, with a standard recipe, it's once in the oven and done. However, I have since taken to baking my cupcakes one tin at a time to thwart my crappy apartment oven's attempts to ruin my cupcakes by lack of circulation in the oven. I also started making my cookies really big so that there were fewer sheets of them to bake. I also realized that the frosting of the cupcakes requires a second go-around in the kitchen after everything is cool, whereas cookies are ready for the munching. Hence, I've been on a bit of a cookie kick. Here are the latest in this craze, my dark chocolate cookies with caramel bits and sea salt:

Sorry, no fancy pics, I made the and immediately took them to my friends' house to watch football. I have to say that they were really yummy, but the caramel bits were low quality and next time I will find some fancy caramel to use instead. Also, this recipe made very few cookies, double for any sort of larger gathering.

Dark Chocolate Cookies with Caramel Bits and Sea Salt (from Two Peas & Their Pod)

1 1/4c flour
1/4t baking soda
1/4t salt
5T butter
7T Hershey's Special Dark cocoa
2/3c sugar
1/3c brown sugar
1/3c yogurt (I used vanilla Greek yogurt because it's what I had)
1t vanilla
soft caramel, rolled into balls
sea salt

Preheat 350F. In a medium bowl, sift together flour, baking soda, and salt. In a saucepan, melt butter over medium heat. Transfer to large mixing bowl. Add cocoa and sugars, mix well. Add yogurt and vanilla, stir until combined. Add flour mixture, stirring until moist. Wrap the chocolate dough balls around the caramel and place on baking sheet. Slightly flatten dough and sprinkle sea salt on top. Bake 7 minutes. cool completely.

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